EC Training Cork

EHOA - Primary Course & Food Safety & Hygiene (Level 2)

This Course is developed and accrediated by the Environmental Health Officers Association.

We are Licensed by the EHOA to deliver Level 2 Food Safety & Hygiene Training. www.ehoa.ie

The course meets the requirements of FSAI Level 2, including an overview of basic microbiology, food contamination, food safety law, personal hygiene, cleaning procedures and Hazard Analysis Critical Control Points. These subjects are geared towards enabling food workers to see and understand where problems could arise in the preparation, handling, storage or service of food. These problems could if uncontrolled create a risk of food poisoning to the consumer and the subsequent damage to the food business.

Cost: €175 Per Person

Who should attend?

Personnel at all levels who are involved in the preparation, handling, storage and/or service of food should attend the course as the topics covered are essential in enabling workers to understand the problems that could arise in these areas.

Registration details

Please note places are limited. If you wish to make a booking or for further information please contact Robert on (063) 83855.

About this course

Course details

Session 1 Introduction to food safety:

• Defines the terms food safety and food poisoning.
• Know what bacteria need in order to grow. Know how to stop the growth of bacteria.
• Know what is meant by food safety management systems.

Session 2 Food Contamination:

• Identify sources of bacteria and how they are introduced into the food chain.
• Differentiate between low risk and high risk foods.
• Explain the term cross contamination and state how it can occur.
• Name the common food poisoning bacteria.

Session 3 Food Delivery & Storage:

• Identify the correct procedures to ensure food safety during storage.
• Identify the correct procedures in checking and receiving food deliveries.
• Name the various food areas and potential hazards and controls associated with each food area.
• State the importance of supplier control, delivery& storage supply.

Session 4 Food Preparation, Cooking and Service:

• Defrost frozen food properly and safely.
• Prevent contamination of food during preparation, cooking and service.
• Freeze foods safely.

Session 5 Personal Hygiene:

• Identify the importance of personal hygiene in the workplace. Recognise good hygiene practices.
• Explain how poor personal hygiene practices can cause contamination of food.

Session 6 Layout and Design of a Food Premises & Pest Control Procedures:

• Identify the requirements relating to the design and layout of a food premises.
• Identify preventative and control measures for food pests.

Session 7 Cleaning:

• Explain the importance of cleaning. Identify cleaning chemicals and their uses. Explain cleaning methods.

Session 8 An Introduction to Food Safety Management System HACCP:

• Explain the term Food Safety Management Systems i.e. HACCP.
• Give reasons why Food Safety Management Systems are important in a Food Business.
• Identify the role of the Environmental Health Officer in monitoring Food Safety in Food Premises.